Crunchy Arugula Beet Pizza

Peppery arugula and earthy, sweet beets combine to make this pizza an ode to spring.

Recipe and Photo by Sarah O’Toole of Cooking with CSA


Pizza Crust

  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 cup sesame seeds, ground (grind seeds in coffee grinder)
  • 1 cup grated beet
  • 1 Tbsp. arugula
  • 1 tsp. dried oregano
  • 2 Tbsp. coconut oil
  • 1/4 tsp. salt

Pizza Topping

  • 1 soft squash, shredded
  • 1/4 cup greek olives, chopped
  • 1 /4 cup red onion, chopped
  • 1/4 cup arugula, chopped
  • 1 jar pizza sauce (or Homemade)


  1. Preheat oven to 350°F.
  2. In a food processor, process all pizza crust ingredients until it starts to form a ball.
  3. Oil baking sheet with coconut oil, spread pizza crust out on sheet 1/4 inch thick.
  4. Bake for 25 minutes.
  5. After 25 minutes take crust out of oven.
  6. Spread pizza sauce and all desired toppings over the top of the pizza.
  7. Place back in oven for 10 minutes or until sauce is hot.
  8. Slice and serve.
  9. Best to eat with fork and knife!
About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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